Whole Roasted Cauliflower with Minty Chimichurri
by Aimee
As the weather cools, our little Mallard friends leave the lake to fly South and we make a gradual return to hearty stews, roast chicken and comforting curries in the Simple Bites kitchen.
Well, today I’m bringing you the perfect autumn recipe to serve alongside them all.
I’ve fallen hard for the whole roasted cauliflower, a trend that I’ve long resisted because of the lengthy cooking time (about one and a half hours). However, it does’t take up much oven space and needs very little attention during the roasting time, so I’ve gotten into the habit of roasting off a cauliflower alongside my sheet pan suppers and fall baking projects.
This was the solution I needed, and you need too, because this Whole Roasted Cauliflower is absolutely fantastic and I want you to enjoy it for yourself.
Whole Roasted Cauliflower
Cauliflower is one of those vegetables that needs only the proper cooking technique to elevate it from meh to yeah. Boil it and it smells like potty; process it into ‘rice’ and you disguise it completely.
Cauliflower deserves better, and this recipe for Whole Roasted Cauliflower with Minty Chimichurri puts this beautiful fall vegetable in the spotlight. Until you’ve pulled it out of the oven yourself, tugged off a tender floret and popped it scalding hot into your mouth, you won’t fully understand how truly delicious this dish is.
Full credit goes to the one-and-only Yotam Ottolenghi for the boling-then-roasting method in his lastest cookbook Simple. He tops his roasted cauliflower with a green tahini sauce, but I love the heat of the herbaceous chimichurri.
Around my table we’ve been know to scoop this tender cauliflower into bowls and top it with beef stew. It also makes a beautiful accompaniment to a Lemon and Oregano Roast Chicken, and can share the oven time as well as the table top.
It’s delicious on its own too, even without the chimichurri — just sprinkle with flaky salt and dig in. Or better yet, stir a little grated fresh ginger or lemon zest into a bowl of yogurt, season with salt and dollop it on top. Simple and so delicious.
Whole Roast Cauliflower
Ingredients
- 1 large cauliflower leaves and stem intact
- 2 Tablespoons unsalted butter room temperature
- 2 Tablespoons olive oil
- 1 1/2 teaspoons flaky sea salt
Instructions
- Preheat the oven to 375°F and boil a kettle full of water.
- Place the cauliflower stem up in a deep pot, such as a Dutch Oven. Don't worry if the stem is protruding a little. Pour the hot water over and around the cauliflower, until the water level is within an inch of the top of the pot.
- Bring the pot of water to a simmer over medium-hight heat and cook cauliflower for 6 minutes. Place a colander in the sink.
- Carefully transfer the cauliflower to the colander (I use a large carving fork, stabbed deep into the heart of the vegetable, to lift it out). Drain — stem up, florets down — for 10 minutes.
- In a small bowl, cream together the softened butter and the oil with the back of a spoon. Line a small baking sheet or a pie plate with a bit of parchment paper.
- Place the cauliflower stem side down on the baking sheet. Using a pastry brush, brush the half of the butter/oil mixture all over the cauliflower head, leaves and all. Sprinkle with a full teaspoon of flaky salt.
- Place in the center of the oven and roast for about 1 1/2 hours, brushing with butter halfway through and rotating the pan if necessary. The cauliflower with take on a deep golden colour and the ends will become slightly crispy.
- Remove the whole roast cauliflower from the oven and transfer to a serving platter. Brush with the very last of the butter and sprinkle with the remaining flaky salt. To serve, cut it into wedges or pull apart the florets. Serve with Minty Chimichurri (recipe below) or a dollop of yogourt. Don't forget to carve up and enjoy the stem, too. It's my favourite part.
Nutrition
Minty Chimichurri
Ingredients
- 1/4 cup mint leaves and soft stems
- 1/2 cup Italian parsley stems and all
- 2 Tablespoons fresh dill or tarragon
- 1 large clove garlic
- 1 small jalapeño pepper deseeded and chopped
- 1/3 cup olive oil extra virgin
- 2 Tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1 pinch smoked paprika
Instructions
- Combine the mint, parsley, dill, garlic, and jalapeño in the bowl of a food processor or blender and pulse 8-12 times or until the ingredients are minced.
- Transfer herbs to a small bowl and add the olive oil, vinegar, salt, and smoked paprika. Adjust seasoning if desired; sometimes a little more salt is needed.
- Set aside for 30 minutes or more while you prepare your accompanying dish OR transfer to a jar and store in the refrigerator for up to one week.
Nutrition
Love cauliflower? Try these recipes next:
Spiced Roasted Cauliflower with Garlicky Aioli
Sheet Pan Zesty Lamb Chops and Cauliflower
Whole Roasted Cauliflower with Minty Chimichurriis a post from Simple Bites
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